Recipes: Wine-Infused Thanksgiving Recipes

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Happy Thanksgiving week! Looking to switch things up a bit for your Turkey Day dinner? Try these two wine-infused recipes from Mark West Wines.

Mark West Grilled BBQ Turkey Legs

Serves: 10

BRINE:

5 quarts water

1 cup kosher salt

¾ cup white granulated sugar

1 ½ cups brown sugar

1 tablespoon chili powder

2 bay leafs

10 turkey legs (8-10 pounds)

Add all brine ingredients to a large pot. Bring to a boil then remove from the heat. Allow to cool completely. Place turkey legs into the pot with the brine and refrigerate for 6-12 hours.

MARK WEST BBQ SAUCE:

2 cans tomato paste (11 ounces total)

1 cup ketchup

1 cup unsweetened apple sauce

1 cup red wine vinegar

1 cup Mark West Pinot Noir

½ cup dark molasses

2 tablespoons smoked paprika

1 tablespoon dry mustard odder

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons kosher salt

½ teaspoon cayenne pepper

Salt and pepper

Place all ingredients in a large saucepan and whisk together. Place saucepan over medium-high heat. Bring to a simmer. Reduce heat to low and cook for 15-20 minutes or until sauce has thickened to a consistency of your liking.

Set sauce aside to cool.

BBQ TURKEY LEGS:

Preheat grill to 400 degrees. Drain brined turkey legs and pat dry with a clean paper towel. Place turkey legs on the grill and sear on each side for 3 minutes. Brush each turkey leg with BBQ sauce and close the grill lid. Cook for 40-50 minutes, basting each leg with BBQ sauce every 10 minutes. Turkey legs are finished cooking when the internal temperature is 180 degrees. Remove turkey legs from the grill, baste with BBQ sauce, and serve immediately.

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Mark West Caramel Apple Galette

Serves: 4-6

DOUGH:

2 cups all-purpose flour

½ cup spelt flour

1 tablespoon granulated sugar

2 sticks (1 cup) salted butter, cubed, very cold

½ cup ice water

FILLING:

¼ cup sugar

1 tablespoon Mark West Pinot Noir

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon allspice

2 large honey crisp apples

To make the dough, add flours, sugar and cold butter to food processor. Pulse several times, until the mixture resembles coarse meal. Add one tablespoon of water at a time and continue pulsing the mixture until it holds together when squeezed, but is not sticky.

Turn the dough out onto a floured surface and gently gather into a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, combine sugar and pinot noir in a large saucepan and heat over medium heat for 8-10 minutes or until a dark amber caramel is achieved. Add the spices and apples and toss to combine. Continue cooking for 5-6 minutes or until apples have softened. Allow to cool.

Preheat oven to 375 degrees.

Place dough ball on a floured surface and use a rolling pin to roll into a circular ¼-inch thick shape. Transfer dough to a parchment lined sheet pan. Place cooled apples in the center of the dough, leaving a 1” border on all sides. If there is excess caramel in the pan, reserve it but do not place on the dough. Fold the border of the galette up towards the center, crimping and pinching it as you go.

Cook for 40-50 minutes or until the crust is golden brown. The apples may ooze out of the crust a bit. Serve warm or at room temperature.

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